Spring Salad with Key Lime Vinaigrette

This hearty and seasonal salad features all the fresh flavors of Spring. Leafy tender greens are topped with golden beets, radishes, asparagus, fennel, and hard-boiled eggs all drizzled with a Key Lime Olive Oil infused vinaigrette. Perfect for Easter brunches.

Serves 4 

Ingredients

Vinaigrette: 

2 teaspoons shallots, peeled and minced 

1 garlic clove, peeled and minced 

1 tablespoon Gil’s Roasted Garlic Champagne Mustard 

1 tablespoon honey 

¼ cup white wine vinegar 

⅓ cup Gil’s Key Lime Olive Oil 

San Fran Sea Salt and pepper, to taste

6 cups leafy Spring greens 

¼ cup pea shoots or micro greens 

1 large golden beet, cooked, peeled, and cut into wedges 

½ bunch asparagus, trimmed and blanched 

5-6 each radishes

¼ cup fresh fennel, thinly sliced 

2 hard boiled eggs, peeled and halved 

Instructions 

Place shallots, garlic, mustard, honey, vinegar, and olive oil in a small bowl, whisk to combine the vinaigrette, and season to taste with salt and pepper. 

Place the greens on a serving platter or large salad bowl and top with beets, asparagus, radishes, fennel, and eggs. Drizzle with vinaigrette (or serve vinaigrette on the side) before serving.